Reviews 52

57 Ratings

JUDY MALLORY

8/12/2004

Nice change from the ordinary meatball fare!! I did not pan fry them though, i baked them in the oven at 425 degrees for 15 mins.Then i put the other ingredients in the skillet and added the meatballs.Turned out great!

JulieCC

4/5/2007

These are *wonderful*!! Thank you! As usual I had to change some ingredients - Italian bread crumbs, fresh ground ginger instead of powder, corn starch instead of flour, and I used ground sirloin. As for preparation, I drained the meatballs after cooking them and while they sat, I mixed up the liquids in a separate bowl, then added them to the hot skillet to remove the tasty "brown bits" from the pan. I had no problems with the thickener. I just substitued equal parts corn starch for flour (I don't like using flour). I did heat up the liquid to boiling after removing the meat - perhaps that was the issue for many reviewers. I knew a "simmered" sauce wouldn't thicken - this did right away.
It's a *perfect* mix of sweet, spicy, and sour! I served this over spatzle noodles with [frozen] sauerkraut on the side - YUMMY!

DC Girly Girl

1/27/2008

YUM! My changes: Step 2. Instead of just draining the fat, I moved the meatballs to a cookie sheet lined w/ paper towels & blotted them dry. I also wiped all excess oil from the pan. Step 3. I just boiled down the sauce at the end instead of adding flour. Served over store bought spaetzle with red cabbage & saurkraut. Thank you for a keeper!